Steering Committee

The SeaChoice Steering Committee members are:

SusannaSusanna Fuller (Ecology Action Centre)

Growing up in Cape Breton and spending a lot of time on the water and in the ocean has made me appreciate the pure luxury of being able to eat food that is produced from the natural ecosystem. I have to say that a fresh oyster, plucked from the sediments of the Bras D’or Lakes, cannot be beat for taste and experience.

Engaging in SeaChoice has enabled me to make the important link between the economy and the environment when it comes to marine conservation. I am very concerned about the plight of coastal communities as fisheries are industrialized and fish populations decline. Much of the sustainable seafood movement is asking for sustainable options to meet consumer demand, yet unfortunately the benefits of this demand are rarely reaped by the fishermen who are fishing sustainably in the first place.

I’m committed to working to change this through policy change and a market shift to ocean-friendly seafood. My background of growing up in rural Nova Scotia, completing a PhD. in marine biology and having worked on national and international marine policy over the past several years enables me to see the benefits that are possible from an engaged consumer and retail base, particularly when it comes to making real change on the water.

kelly Kelly Roebuck (Living Oceans Society)

Kelly Roebuck is the Sustainable Seafood Campaigner for Living Oceans Society, focusing on sustainable seafood markets work and aquaculture issues. Obtaining a Bachelors degree in Applied Science, Protected Area Management from the University of Queensland allowed Kelly to acquire not only an education in science, but how to apply business principles, government relations and stakeholder engagement to a conservation context. Kelly has extensive experience working with businesses and the seafood industry on marine conservation issues. Being part of the Living Oceans team working on the Sustainable Seafood Campaign gives Kelly the opportunity to work with businesses within the seafood supply chain to support healthier oceans.

 Scott WallaceScott Wallace (David Suzuki Foundation)

As long as I can remember I have always loved the animals and ecosystems associated with water. It was my experience as a fisheries observer on a small gillnet fleet in the Bay of Fundy in the early 1990s that confirmed my suspicions that there was something terribly wrong with how we went about harvesting from the oceans. This lead to a doctoral degree and to the type of work I presently do.

My favourite green-listed seafood is the Pacific sardine. The fishery has little bycatch, conservative catch quotas, and from a budgetary point of view, is inexpensive. Other characteristics included being healthy for you and a low carbon footprint.

My work at SeaChoice as the science coordinator ensures that the appropriate science is being used in our assessments of various fisheries. By informing consumers and retail partners of sustainable seafood preferences we hope to put an end to unsustainable fishing practices.